France-Rhone

France-Rhone

La Grange Daniel Roussanne

From stony clay soils, grapes are exclusively hand-harvested early in the morning to allow sorting in the vineyard and prevent oxidation. Sorting grapes, direct pressing upon arrival at cellar with a small phase of cold maceration. General tasting - The nose is fresh and pleasant with notes of honey and white flowers. The palate is crisp and mineral with expressive notes of honey and acacia. The finish is intense with a sense of harmony.

Cairanne 1692

It is from a parcel that the Alary’s acquired for Jean-Etienne, who is the 11th generation of a male Alary, vigneron in Cairanne, dating back to 1692. Thus they use the name 1692 on this cuvee.

Cairanne "La Font d'Estevenas" Blanc

From clay and limestone slopes exposed to south, grapes are hand-harvested and sorted in the vineyard and cellar. The bunches are cut in the morning to preserve the quality of the juice. My goal is to keep only the best ripened grapes and avoid oxidation. Sorting grapes, direct pressing upon arrival at cellar with a small phase of cold maceration. General tasting - The nose reveals a beautiful complexity of ripe white fruit such as peaches and mirabelle plum and a delicate fragrance of white flowers such as acacia and lime appear as well as minerality. The mouth is ample, smooth, without heaviness. The wine is rich, one discovers intense fruity notes such as mirabelle plum backed up by fresher notes of verbena.

Vin de Pays "La Grange Daniel" Rouge

From clay soils at the foot of the plateau of scrubland in Cairanne, grapes are exclusively harvested by hand at low yields, with sorting in the vineyard and another sort at the entrance to the cellar. Stemming and traditional wine-making vat 12 to 15 days. Sorting grapes, pneumatic press for softness. General tasting: The nose is very open, red fruit and mild spices (white pepper) with notes of garrigue, persistent aromas of bay leaf and rosemary. The soft palate is round. The attack is fresh.

Cairanne Vieilles Vignes

From the region’s “terroir garrigues” (stone terraces) grapes are hand-harvested separately at their optimum maturity. Fermentation with only indigenous yeasts lasts 18 to 25 days with pigeage (punching the cap). Grapes are sorted and a separate vinification of each different grape variety is made. Bottled without fining. General tasting - A profusion of black fruit flavors and soft spices on the nose. A rich full-bodied palate, sustained by freshness and a mineral touch. A silky, velvety tannic finish to enhance the balance.

Côtes-du-Rhône "La Gerbaude"

From the region’s “terroir garrigues” (terraces of scrubland, limestone and clay soils covered with pebbles). Grapes are hand-harvested and sorted in the vineyard and also before entering the cellar. Maceration for15 to 18 days with temperature control. Sorting grapes, pneumatic press for softness. General tasting - The nose is expressive, complex with dominant notes of red fruit (blackcurrant, strawberry) that are also tasted. The palate is also smooth, velvety and round with nice volume, supported by fine tannins.

Cairanne "La Brunote"

From Grenache on the region’s “terroir garrigues” (stone terraces) and Carignan and Mourvèdre on a south facing old mountainside of blue/white clay-limestone soil, grapes are hand-harvested separately at their optimum maturity. Fermentation with only indigenous yeasts lasts 18 to 25 days with 2 pigeages (punching of the cap). Sorting grapes, pneumatic press for softness. General tasting - Intense and complex nose with lots of black fruit and spices and a touch of 'garrigues'. Notes of chocolate and liquorice completes the complexity. A suave, forward and soft palate, the body sustained by mature tanins.

Cairanne "L'Estévenas" Rouge

From a south facing old mountainside of blue/white clay-limestone soil, grapes are hand-harvested separately at their optimum maturity. Fermentation with only indigenous yeasts lasts 23 to 28 days. Grapes are sorted and separate vinification of different grape varieties to keep the expression of the petite syrah. Bottled without fining. General tasting - Blackcurrant fills a rich and explosive nose. A soft palate showing a touch of mocha and chocolate adds to the complexity with well structured tannins enhance the body.

Côtes-du-Rhône "Trois Cepages"

Low yields of 30hL/ha. All the grapes are harvested at the same time and then co-fermented in concrete tanks making the Grenache and Syrah super ripe from this late harvest date (mouvèdre ripens later). In discussing it with Daniel Boulle it is clear that this cuvee is very dear to him, being the most difficult to achieve. Aged in concrete tank.

Côte-du-Rhône Cairanne L'Ancestrale du Puits

Côtes-du-Rhône

Low yields of 35hL/ha.

Côtes-du-Rhône Clémentia Blanc

Low yields of 28hL/ha. Aged in stainless steel tank.

Côtes-du-Rhône "Carmin"

Low yields of 35hL/ha. Carbonic maceration.

Côtes-du-Rhône "Le Cros" Syrah

Low yields of 25hL/ha. Aged in barrique and demi-muids for 12 months, much in the fashion of a great Northern Rhone, but with the ripeness and character of the Southern Rhone.

Côtes-du-Rhône "Galets Plan de Dieu"

Low yields of 30hL/ha. Aged in concrete tank.

Côtes-du-Rhône Villages Rasteau

Low yields of 20hL/ha. Aged in french oak. Grenache planted in 1921 (95 years old).

Côtes-du-Rhône Rose (Available in March/April)

Juice from 70% direct press, 30% saignée.

Vin de Pays de Vaucluse

Low yields of 40hL/ha. Aged in foudre for 9 months

Côtes-du-Rhône Vieilles Vignes

Low yields of 20hL/ha. Aged in foudre for 12 months

Expression Rosé

Partly hand-harvested. 50% saignier, 50% direct press 50%. Aged 4 months in tank. Clear rosé with blue tints. Wonderful notes of strawberry and raspberry an peach. Fresh mouth and same flavors as the bouquet. Very good balance and long fruity aromas on the finish.

A refreshing white wine with citrus notes from grapes grown at an impressive height of 410 meters above sea level for a Rhône Valley wine. Grapes are closely watched to be harvested at peek ripeness in order to achieve best sugar/acidity balance. Destemmed, gently pressed, slow fermentation at low temperature for 2 weeks.

Côtes-du-Rhône Rouge

This is an excellent quality Côtes du Rhône with good ripe fruit with plenty of spicy, brambly flavors. The harvest date is specific to the cuvée as the grapes are closely watched to be harvested at optimal ripeness from the domaine’s best parcels from Valréas for this blend of Grenache, Syrah and Carignan. Great care is taken to ensure fresh fruit flavors; destemmed berries, gentle crushing. Controlled temperature fermentation for 2 weeks with only native yeasts to ensure a good balance between soft tannins and fresh fruit flavors.

Côtes-du-Rhône Valréas

A wonderfully rich, spicy full bodied red wine with delightful aromas of nutmeg, cinnamon and wild herbs from grapes grown at one of the highest elevations in the Southern Rhône – 400 meters. Grapes are harvested at their optimum maturity in order to optimize the concentration and a soft tannin structure. The fruit is immediately destemmed and gently crushed. Controlled temperature fermentation for 3 weeks with only native yeasts to ensure a soft tannin, color and flavor extraction from the skins.

Côtes-du-Rhône Rosé

Only estate grown fruit. Direct pressing for the Carignan, saignée for the Grenache. 20 days of fermentation at 14°C.

Côtes-du-Rhône Viognier

Direct pressing, Cold settling. 20 days of fermentation at 14°C.

Côtes-du-Rhône "Les Trois Soeurs"

Only estate grown fruit named in honor of Marc and Mireille's 3 daughters. 15 days of fermentation at 18-20°C, rack and return.

Côtes-du-Rhône "Philippine"

Named after Marc and Mireille's eldest daughter, Philippine. Produced from Sainte Cécile les Vignes, this Côtes du Rhône Villages represents 16ha of the domaine. 15 days of fermentation at 18-20°C, punching and rack and return.

Côtes-du-Rhône "Gabrielle"

Named after Marc and Mireille's second daughter, Gabrielle. Produced from Sainte Cécile les Vignes, this Côtes du Rhône Villages represents 16ha of the domaine 15 days of fermentation at 18-20°C Punching and rack and return. Matured in oak barrel for 8 months.

Côtes-du-Rhône "Maximilien"

Each wine bears the name of a family member. Cairanne production began in 1998 with the acquisition of these 10 ha. 15 days of fermentation at 18-20°C, punching and rack and return.

Rasteau "Cuvée Marc"

The last parcel to be aquired by the Bernardeau's in 2004 with a small surface area of just 3 ha. of Appellation Rasteau's 47 ha. 15 days of fermentation at 18-20°C. Punching and rack and return. Matured in big oak barrels for 11 months.

Vin de Pays Viognier

100% Viognier from vines up on the Côte near Mornas. Aged in older 400-liter barrel.

Condrieu Côte Chatillon

Condrieu from Colline immediately to the north of Coteaux Vergnon, with the same exposition and granite. Aged 9 months in 400-liter barrel, 1/3 new.

Vin de Pays Syrah

100% Syrah from vines up on the Côte near Mornas. Aged in older 400-liter barrel.

An assemblage of young vines from the domaine with the intention to produce a fresh Côtes-du-Rhone with supple tannins from 100% destemmed grapes. Fermented and aged in tank, no added yeasts or acidification, racking after malo and deprived of air to avoid oxidation.

Côtes-du-Rhône V.V. Cuvée Antique

A 3.5ha plot of old vines produced in a single tank, partially de-stemmed depending on the vintage, only indigenous yeasts used, no acidification. A single racking after malo is finished to avoid oxidation. Aged in concrete vats and bottled after 18 months.

Côtes-du-Rhône Syrah

“This wine is my challenge for each vintage as the Chateauneuf-du-Pape region is not conducive to the syrah grape, easily getting it over-ripe. Each year, on a specifically chosen parcel, I try to determine, without analysis but instead by tasting the berries, what the best harvest date should be for achieving ideal balance for this wine and to especially avoid making too concentrated a wine that would become heavy. Aged for one year in demi-muids of 630L for a slow and gentle élevage.” – Philippe Bravay

Châteauneuf-du-Pape

All Philippe’s Chateauneuf parcels are at the north edge of the appellation. This Chateauneuf-du-Pape comes from half vines of 45 years old from the La Gardiale and Cabrieres vineyards, and the other half from vines planted in 1904, 1910 and 1920 in the La Guariguette and Les Jaumes vineyards. Harvested by hand, selection on the sorting table with de-stemming done more or less depending on the vintage. No acidification, no sulfites. Aged in concrete tanks and stainless steel tanks. A suitable racking after malo and then the wine is deprived of air to prevent oxidation and the use of sulfites.

Côtes-du-Rhône Rosé

A 1.5 ha parcel of about (depending on the crop variation each year) 50% Grenache, 50% Cinsault, sometimes with some Bourboulenc and Mourvèdre that averages just 35hL/ha annually. Organically farmed and entirely harvested by hand with sorting done in the vineyard. The Cinsault is first harvested and pressed and then about a day later the Grenache is harvested and pressed. Once assembled, they ferment for 14 days with only indigenous yeasts. After racking, this rosé spends the winter in tanks, conducting a natural sedimentation and is finally bottled in April.

Côtes-du-Rhône Blanc

A 1 ha parcel of about (depending on the crop variation each year) 15% Grenache Blanc, 20% Clairette 20 years old, 20% Roussane 20 years old, 45% Bourboulenc 60 years old that averages just 35hL/ha annually. Organically farmed and harvested by hand with great care to find the best balance between acidity and sugar content in the grapes, this is a small parcel that Laurent feels very fortunate to have the opportunity to make his only white wine from. On a sandy soil with more clay than limestone and with some round stones (galets roulés) slopes are north facing and the parcels are just on the North West limit of the CDP lieu-dit Maucoil. The whole-cluster harvest is delicately pressed and the juice is left for a day in tank to clarify naturally. The must flows by gravity into a fiber-glass tank to begin the alcoholic fermentation. Due to keeping the temperature at between 18-20 degrees C., the sugars are fermented out in about 4 weeks and the wine is racked to prevent malolactic fermentation and to preserve the most acidity possible.

Vin de Pays "á Côte"

‘à côté’ is produced on a little less than 2 ha from Grenache and Merlot, both about equal parts and certified organic. The plot of merlot was planted in 1999 in lieu-dit Campredon. The Grenache comes from vines planted in 1955 and 1973 in lieu-dit Mereuilles. These neighboring vineyards both have silty clay and limestone soils. Grenache and Merlot are vinified separately by the methods which aim for balance and extraction of the softest material as possible (daily pumping, temperature control...) The two varieties are assembled after six months of aging in tanks, once malolactic fermentation is done, and bottled without filtration. ‘à côté’ is a wine of pleasure. Its name was chosen in homage to the movie "Sideways" with the aim to make a balanced wine where Grenache tempers the more angular and universal side of Merlot. While working with the same ethics, and from fields located on the fringes of the appellation, ‘à côté’ stands out from the production of Domaine Charvin’s classified wines as a less traditional wine and decidedly more "modern", in two words ‘à côté’.

Côtes-du-Rhône "Le Poutet"

About 15ha of about (depending on the crop variation each year) 81% Grenache, 7% Mourvèdre, 5% Carignan, 7% Syrah that average just 35hL/ha annually. Some vines are as old as 90 years, with the blend averaging 40 years old. Organically farmed and harvested by hand. On a sandy terroir with more clay than limestone and with some round stones (galets roulés), the slopes are north facing and the parcels are just on the northwest limit of the CDP lieu-dit Maucoil. Only indigenous yeasts are used for fermentation in cement tanks (no wood). Whole clusters macerate for about 21 days. The wine is bottled without filtration after 18 months in vats.

Châteauneuf-du-Pape

Located in the northwest part of the appellation, with vines chiefly in Cabrieres, Maucoil, and Mont Redon, Laurent Charvin makes one of the most elegant and seamless Châteauneuf-du-Papes . He farms all his 9ha Chateauneuf-du-Pape parcels organically. Depending on the crop variation each vintage the blend is roughly 85% Grenache average vine age 58 years, 5% Mourvèdre 61 years, 5% Vaccarèse 62 years, 5% Syrah 21 years. Opting to produce a single cuvée, the winemaking here is staunchly traditional, with no destemming and fermentation and aging occurring all in concrete tanks for 21 months, bottled unfiltered. This is a wine that can age 20 years from any vintage as well as be accessible quite young with just a little breathing.

Crozes Hermitage Blanc

This wine is 70% Marsanne and 30% Roussane, from a clay-limestone soil. The domaine is farmed organically. We look for elegant and perfumed white wines. To achieve this we carry out green harvesting to control the yields, and pick as late as possible. The must is lightly sulphured because we do not use any industrial yeasts, leaving the indigenous yeasts time to extract the varietal aromas and create a rich, full texture. Our white wines are aged exclusively in tank to allow both varietals to reach full expression.

Crozes Hermitage Classique

The traditional (Classique) cuvée is produced from vines grown on the three village terroirs: Mercurol, La Roche de Glun and Pont de l’Isère. There are several plots planted at different times, but the average age of vines is 20 years. Leaves are trimmed around the fruit for optimal exposure to sunlight, and grapes are harvested by hand. As with our white wines, we do not use industrial yeasts. Grapes are de-stemmed, and we allow the vinification temperature to warm up gradually from 20° to 30°C, which we maintain, to achieve optimal extraction. Vatting lasts 3 weeks on average, pumping over twice a day, and we always try to wet the whole surface of the cap. Ageing is in tank to preserve the fruit character, without the addition of oak.

Crozes Hermitage "Le Rouvre"

"Le Rouvre" is selected from a plot within the « Chassis » terroir, close to Pont de l'Isère, where we have our oldest vines (over 50 years old). The soils are covered with large stone pebbles. Vineyard work is identical to that carried out on our traditional cuvée: foliage trimming, green harvesting and manual picking. Winemaking is also identical, except that vatting lasts around 21 days, and then we select only the free run juice which goes into 600 litre oak barrels, some of which are new, some one and some two years old.

Hermitage

Our Hermitage comes from a loess site, particularly well exposed to the south-west, with long hours of sunlight. Average age of the vines is 30 years. Foliage is trimmed back around the fruit to let the sunlight in, and green harvesting ensures a yield no higher than 35 Hl/Ha. Harvesting is manual, with careful sorting and takes place as late as possible to reach optimal maturity. Winemaking is the same as for Crozes Hermitage, but vatting is longer, taking about 3 to 4 weeks. Ageing is exclusively in 600 litre barrels for 12 months, as we believe these larger barrels are well suited to the Syrah varietal, and do not over oak the wine.

Ventoux Blanc

The vineyards are situated on eastward facing slopes at an altitude of 350 meters. Our whites particularly benefit from high altitude and cooling breezes, which help preserve acidity and freshness. Picked early in the morning, when it is cool, to ensure they are delivered to the winery in the very best condition, the grapes are crushed, destemmed and gently pressed before the juice was settled for 48 hours. After racking, the juices are fermented separately at temperatures of 12°C in stainless steel tanks. The fermentation can last up to two months, lending both fruitiness and elegance to the wine. After careful blending, the wine is be bottled after having aged during 4 months to conserve its freshness.

Ventoux Archange Blanc

The grapes for this wine are from a single block of exceptional quality, which limits production to 120 cases, made only in good years. The vineyard is situated on a north facing slope exposed to the Mistral wind. It is this calcareous clay that gives the wine it’s minerality. Hand-harvested in the cool early morning, the grapes are crushed, destemmed and gently pressed. After 48hrs cold settling, the juice is racked and transferred to barrels for fermentation. The wine matures on lees for 8 months before being filtered and bottled. Malolactic fermentation is avoided to preserve the wine’s elegance and exceptionality.

Ventoux

The grapes are sourced from four of our middle aged vineyard blocks (40 year old Grenache and 15 year old Syrah) situated on slopes with an eastern exposition which helps to preserve finesse and fresh flavors. Handpicked before being crushed and destemmed, the grapes were kept at 24°C to preserve the primary fruit flavours, with pump overs and maceration conducted to optimise the extraction of elegant, concentrated, plump full tannins. The blend is then aged for a further 24 months before being lightly filtered and bottled.

Ventoux Archange

Hand-harvested in late September and early October to get the best ripeness. The grapes are crushed and destemmed before being fermented. The Syrah is fermented between 26°C and 28°C for ten days with a delestage every day. The Grenache is fermented in an open tank with regular punch downs during the fermentation period. Further maceration is conducted for four weeks to facilitate the full extraction and softening of the tannins. After pressing and malolactic fermentation, the Syrah is placed into traditional Burgundy oak barrels (228l), between two and five years old and matured for twelve months. The Grenache meanwhile is aged in stainless steel tank to preserve its rich fruit flavors. The wine was then blended and very lightly filtered before bottling.

Ventoux Seraphin

The grapes are sourced from a single block of 50 years old Grenache, which limits production to 135 cases. The vineyard benefits from well drained clay and loam and is situated on slopes with full exposure to sun, all of which contributes to a creation of a wine of exceptional quality and character. The grapes are hand-harvested between the second week of September and early October and then crushed and destemmed before being fermented in an open tank, with regular punch downs throughout the fermentation period. Further maceration for four weeks to facilitate the full extraction and softening of the tannins. After pressing and malolactic fermentation, the wine is aged in tank for a year to preserve its rich fruit flavors and then very lightly filtered before bottling.

Côtes-du-Rhône

Blend of Grenache and Syrah in different percentage depending on the vintage knowing that it is always a dominance of Grenache. Some Carignan and Cinsault are also included in smaller amount, rarely more than 10% of each. The different varieties are co fermented after 100% destemming for about 15 days in concrete vats. Aged in concrete vats for 6 to 8 months.

Rasteau Vieilles Vignes

Blend of Grenache, Syrah and Mourvèdre in different proportions depending on the vintage, but it is always at least 60% of Grenache. 100% destemming of the Syrah, 90% for the vats of pure Grenache and 90% for the Grenache blended with Mourvèdre – 20 to 25 days of vatting with pumping over and release. Part of the Syrah is aged in barrels (2 or 3 wines old) during 12 months. The rest of the wine is aged in concrete vats for 18 months.

Rasteau "Les Esqueyrons"

This cuvée is only produced in good vintages and comes from two single vineyards in the “lieu-dit” Les Esqueyrons. It is a blend of 80 years old Grenache and 60 years old Syrah. Separated vinification of the Syrah and the Grenache after 100% destemming. Daily punching of the cap and release during 25 to 30 days. Aging for 12 months of the Syrah in one-vintage used barrel. The Grenache is aged during 18 months in concrete vats. Bottled after 2 winters.

Rasteau Vin Doux Naturel NV

Pure 80 year old Grenache harvested in small baskets of 15 kg to avoid squashing the berries as they have reached a very high level of maturity. Pressing and vinification at low temperature between 15 and 16° C. Fortification with natural alcohol when the fermentation has reached 80 to 100 g/liter of residual sugar. Aged for 36 months, 70% in oxidative process in a broached concrete vat and 30% in an old barrel of 5 vintages-used and more.

Only indigenous yeasts used for low temperature fermentation with rack and return twice per day.

Tavel Cuvee des Lys Rosé

Entirely hand-harvested. Maceration of 12-24 hours to extract primary aromas. Fermentation with only indigenous yeasts at a very low temperatures over 2 days, then increased in temperature to 25°C for 7 days in order to increase the fruity taste. Aged in concrete tanks and stainless steel. Natural balanced acidity of about 3.6hg/L and PH of 3.5mg/L with less than 1gr/L residual sugar. This cuvée comes from a plot of 10 hectares that is enclosed by a forest which makes possible the 100% organic viticulture that is practiced here. Now produced under biodynamic farming and vinification, the wine will be certified biodynamic starting with the 2016 vintage.

La Belle Étoile I.G.P du Gard Rosé

Covering an area of 1.5ha, this site is bathed by the sun and swept by the mistral on a flat plain that rich in limestone with a clay subsoil. Entirely hand-harvested organic grapes that have a cold maceration before being pressed. Low temperature fermentation with indigenous yeasts, which allow the yeast to develop its fruit flavors. Aged in stainless steel tank. Given the name "beautiful star" by the Manissy Brotherhood's missionary preist, the grapes originate from organically certified vineyards owned by wine-maker Florian André's mother.

La Belle Étoile I.G.P du Gard Rouge

Covering an area of 1.5ha, this site is bathed by the sun and swept by the mistral on a flat plain that rich in limestone with a clay subsoil. Entirely hand-harvested organic grapes that have a cold maceration before being pressed. Low temperature fermentation with indigenous yeasts, to give fruit, roundness and silky tannins. Aged on the lees intemperature controlled stainless steel tank. Given the name "beautiful star" by the Manissy Brotherhood's missionary preist, the grapes originate from organically certified vineyards owned by wine-maker Florian André's mother. 4,000 bottles produced.

VDP Le Blanc d'en Face

Vinified and aged in stainless steel tank.

VDP Blanc "Les Hautes Du Monteillet"

Vinified and aged in older demi-muids.

VDP "Le Petit Viognier"

From parcels lying just outside Condrieu appellation, plus young vines appellation Condrieu. Vinified and aged in older barrique and demi-muids.

2 week-long maceration in concrete tank with indigenous yeasts, soft pumping up. Aged in concrete tank for 6 months. Low yields around 30hL/ha. Dive into the fantasy would of this Cinsaul, with colorful scenery and extravagant fruit.

Côtes-du-Rhône Villages Laudun Bessalena

3 week-long maceration in concrete tanks with indigenous yeasts, by grape variety, soft pumping up. Aged 12 months in concrete tanks. Low yields of 25-30hL/ha. An emotional and deep wine connected to its terroir through a beautiful expression of Grenache, Syrah and Cinsault.

The 2014 Vacqueyras is a marriage made in heaven thanks to the hours that Peter Weygandt and Roques owner, Corine Seroul, Jean-Sébastien Sastre (cellar manager) and Emmanuel Gagnepain (oenologist) poured over making this perfect blend from selected old-vines parcels. 60% Grenache some 80 years, 30% Mourvedre (2/3 in demi-muids), 8% old vine Cinsault and 2% Syrah. Robust and concentrated as you would expect from Vacqueyras, but very elegant and mineral in the finish.

Côtes-du-Rhône "Tralala!" Rosé

“Tralala!” is light-hearted, a ‘jester’s wine’, the mirror image of Stephane, the son and chef! The vines are situated on argillaceous limestone soil with southern exposure and bordered by pine trees and brooms. With 40 year old vines, the yield is 30 hectolitres per hectare. Vineyard tended to in a natural way and is chemical-free from day one. Grapes are hand-picked. Only a very small dose of sulphite is used. Grapes then go through a slow fermentation at a low temperature in an underground vat (with no artificial yeast or other chemicals), aging in stainless steel.

Côtes-du-Rhône Villages Blanc "Per El"

“Per Èl” was created by Louis Saladin for his wife, Annick. She used to serve the wine at her restaurant, “Le Mazet,” located right in the vineyards, which was most recently under the direction of her son, Stephane, until 2009. “Per Èl” means ‘For Her’ in native Provencal. A blend of 6 grapes: Marsanne, Bourboulenc , Viognier, Clairette, Roussanne and Grenache Blanc that all come from the same plot and are planted side by side by type, sometimes in full rows or intermingled, on deep soiled terraces (terrasses villafranchiennes du Rhône) made up of ‘galet roulés’ (large, rounded pebbles). These 40 year old vines on the hillside benefit from south-east exposure. Yield is only 30hL/ha. 100% natural vinification, 100% indigenous yeasts. Grapes are hand-picked early in the morning while cool temperatures prevail. The pneumatic press treats grapes gently. This is followed by a slow fermentation in underground vats at a low temperature without any additives. ‘Elevage’ and ‘batonnage’ is done in stainless steel.

Côtes-du-Rhône "Loï"

“Loï”, the Provençal nickname for Louis, is named after its creator, Louis Saladin. It also pays tribute to Saint Louis, “Looïs,” an adversary of Sultan Saladin during the 13th century crusades. Predominantly Grenache (red and white) rounded off by some Syrah and Carignan with Southern exposure, from a plot of argillaceous limestone soil, bordered by pine trees and brooms. The 40 year old vines yield 35 hectolitres per hectare. Grapes are hand-picked and the Grenache and Carignan are blended in small vats. A short semi–carbonic maceration takes place with no chemical additives except for a very limited amount of sulphite, then the wine is aged for nine months in concrete tanks.

Côtes-du-Rhône "Paul"

The grapes for this wine come from the ancestral vineyard, the oldest vines from our Uncle Paul, (Louis’ eldest brother) - a real treasure. 90% Grenache Noir and 10% Clairette are co-planted in this 50 year old vineyard with full southern exposure, typical argillaceous limestone soil from Ardèche, and bordered by cypress and almond trees. Yield is 35hL/ha. Grapes are handpicked then Grenache and Clairette are blended in small vats with semicarbonic maceration. The result is an expressive natural wine (only a small touch of sulphite) without the addition of yeasts, enzymes, tannins or any such additive. The wine is aged in tanks for 9 months.

Cotes-du-Rhone Villages "Fan de Lune"

“Fan de Lune” means ‘child of the moon’ in local patois and is used to express surprise. Mostly Mourvedre, rounded with Grenache Noir and Syrah. Soil is made up of ‘galets roulés’ (large, rounded pebbles) and the roots reach very deep in these ‘Villafranchiennes’ terraces amongst oak and chestnut trees, blessed with high mineral deposits from the Rhône on south to south-east facing hillsides. Grapes are hand-picked and the selection is very thorough - right on the vine. The winemakers play with the particularities found in the combination of varietals, soils and plots and add nothing to nature but for a tiny touch of sulphite. Vinification varies depending upon berries and must; Mourvèdre requires a late harvest; Grenache - semi-carbonic maceration; and Syrah - long fermentation (33 days). Élévage is carried out in oak ‘foudres’ (large barrels) for 9 months.

Vin de France Haut Brissan

An historic family plot, the ‘lieu-dit’ of Haut Brissan is located on the highest plateau above the village of Saint Marcel d’Ardèche. Neglected for an extended period, this rocky soil had been abandoned for the plain along the Rhône which was easier to maintain. It took determination, hard work and a horse for Louis Saladin, his father, Henri, and grandfather, Paul, to bring this forgotten land back to life. The plot is sheltered on all sides by ‘clapas’ (mounds of stones running in an east to west direction, gradually constructed by farmers over several centuries), oak trees and chestnut trees. The deeply layered soil is made up of ‘galets roulés’ from the Rhone. The stones conserve heat during the day and release it at night and form a layer to protect the vines against the Mistral and frost. These 50 year old vines were the first in southern Ardèche to be included in the Côtes du Rhône Villages appellation. Yield is 30 hectolitres per hectare. The grapes are harvested by hand. They then undergo a semi-carbonic maceration with indigenous yeasts. Afterwards, a soft pneumatic press is used. The winemaking and aging are done in concrete tanks.

"Vin de France Chaveyron 1422" Rouge

This cuvée comes from the selection of plots located in Saint Marcel d’Ardèche, Chaveyron. Archives testify that in 1422, Raymond Saladin purchased this then newly planted vineyard in the ‘lieu-dit’ of Chaveyron. Twenty generations have followed in his path. The soil is of a reddish colour, ferrous, scattered with ‘galets roulés’ on the hillside vineyards benefit from southeastern exposure. To the north, oak trees, ‘clapas’ (mounds of stones running in an east to west direction, gradually constructed by farmers over several centuries) and a hedge of tall cypress trees, protect the plot. Yield reaches 28hL/ha. Since 2006, Elisabeth and Marie-Laurence have chosen to offer this wine as a table wine because it does not conform to the rules/standards of the ‘Appellation.’ Syrah and Viognier are hand-picked and vinified together. Blending and fermentation lasts a month with the use of indigenous yeasts. Aged in oak foudres for 9 months.

Gigondas Rosé

From the lieu dit "La Moutte" this tiny production rosé is from mostly 45 year old Cinsault planted in 1970, and 10-15 year old Mourvèdre and Syrah. Cold maceration for 6 hours in the press and slow pneumatic pressing. Fermentation in stainless steel tanks with occasional lees stirring.

Vin de Pays "Le Dix"

Marselan is a red French wine grape variety that is a cross between Cabernet Sauvignon and Grenache. It was first bred in 1961 by Paul Truel near the French town of Marseillan.

Caladoc is a red French wine grape variety planted primarily in the southern wine regions such as the Languedoc. The grape is a crossing of Grenache and Malbec created by Paul Truel in 1958 at Institut National de la Recherche Agronomique.

Elevage in concrete.

Côtes-du-Rhône "La Bouveau"

From 3ha of north facing parcels situated in the lieu dit "La Bouveau", in this blend the Syrah (80%) and Viognier (5%) were planted in 2002 and the Cinsault (15%) was planted in 1954. Maceration for 4 weeks at controlled temperature of maximum 26 °. Aged in concrete tank.

Côtes-du-Rhône Vieilles Vignes

From parcels situated in appellation "Plan de Dieu" in the commune of "Violès", this a blend of about 80% Grenache planted in 1949 and 20% Mourvèdre planted in 1978. Assembled before fermentation, maceration for 30 days in concrete tanks. Aged in concrete tanks for 8 months.

Gigondas Vieilles Vignes

From the Giognas appellation lieux-dits "Les Gravas", "Pigieres", "Les Souteyrades", "La Moutte" and "La Louisiane" of about 80% Grenache planted in 1964 and 20% Mourvèdre planted in 1977. Assembled before fermentation, maceration for 5 weeks in concrete tanks. Aged in foudre for 12 months. Bottled without fining or filtration.

Gigondas "La Louisianne"

From a single parcel of Grenache planted in 1942, Mourvèdre planted in 1977 and Cinsault planted in 1951. Vinification with maceration for 5 to 6 weeks in concrete vats. Regular and pumping. Aged in 50hL foudre for 12 months.

Gigondas "Les Souteyrades"

From the lieu-dit "Souteyrades" on a small hill of pure gray clay soil with few stones, the 80% Grenache was planted in 1948 and the 20% Mourvèdre was planted in 1977. Vinification with maceration for 6 to 8 weeks in concrete vats. Regular and pumping. Aged in 50hL foudre for 12 months.

Châteauneuf-du-Pape "La Guigasse"

Traditional whole-cluster vinification, indigenous yeast fermentation and aged in various ages of demi-muids. Harvested late, well into October.

Châteauneuf-du-Pape "Le Grand Pin"

Traditional whole-cluster vinification, indigenous yeast fermentation and aged in various ages of demi-muids. Harvested late, well into October. Usually harvested a little later than Guigasse, but at the top of the Pignan hill, in very light sandy soil. Very low average yields of 15hL/ha. Purity, finesse and great aromatics are the hallmark of the Grand Pin, a Burgundian inspired Chateauneuf-du-Pape.

Côtes-du-Rhône "Les Claux" Blanc

"Les Claux" is a lieu-dit that borders Lirac in the commune of Saint Génies de Comolas. This vineyard is worked by hand in the same way that Stéphane Usseglio works his Chateauneuf-du-Pape vineyards.

Châteauneuf-du-Pape Blanc Roussanne Pur

Vinified in Burgundy barrels that are new up to 3 vintages used. Terroirs are Bois Senechaux adjoining la Crau, and Terres Blanches. Malo done. Unfiltered.

Côtes-du-Rhône "Les Claux" Rouge

"Les Claux" is a lieu-dit that borders Lirac in the commune of Saint Génies de Comolas. This vineyard is worked by hand in the same way that Stéphane Usseglio works his Chateauneuf-du-Pape vineyards.

Châteauneuf-du-Pape "Girard"

Peter Weygandt's requested unfiltered blend of about 90% Grenache (30% 115 year old vines, 70% average 50 years), 4% Mourvèdre, 4%Syrah, 2% Cinsault and 2% Counoise. A Chateauneuf that one can drink young, or 7 to 10 years.

Châteauneuf-du-Pape Cuvée Imperiale

Three parcels, one in Pialons, one in Girardette, and one in Grand Pierre, 110+ year old vines as they were all planted 1901 and 1902. Field blend of 90+% Grenache and the balance the other 12 varietals. Aged 100% in concrete tanks from miniscule yields (average 15hl/ha) is Burgundian-like for its floral minerality and complexity on the palate.

Châteauneuf-du-Pape "Les Sablons"

The entire La Guigasse plot harvest plus some fruit from Grand Pin. Traditional whole-cluster vilification, indigenous yeast fermentation and aged in various ages of demi-muids. Harvested late, well into October.

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